I made kale chips

Google tells me that kale became “suddenly hip” in 2012, but by end 2013, we were “so over it”. My timeline was a bit different. I never ate kale as a child or teenager, that I recall. I believe I first encountered it when I started getting food baskets from organic farmers; maybe 15 years ago? Then I had to figure out what to do with it.

Raw kale is quite disgusting, but I found that once it cooked and lathed in butter and balsamic vinegar, with maybe some raisins and pine nuts, it’s actually pretty good. And it is this nutritional powerhouse, all vitamins and flavanoids and omega-3s.

Today, as the subject line suggests, I decided to try preparing it a new way: As kale chips.

Those were remarkably good! Jean and I were both surprised. They get all crispy, and a bit salty, and the baking mellows out the bitterness… (Of course, this wouldn’t be everyone’s cup of tea. Nothing is everyone’s cup of tea, not even cups of tea. But we definitely liked it.)

Plus, it’s super easy to make. You cut up the kale leaves (don’t use the stems), toss them with about 2 Tbsp of olive oil, spread them on a baking sheet, then sprinkle with sea or kosher salt. Bake at 400 F for about 14 minutes. My guide was my Gwyneth Paltrow recipe book, but there are similar recipes online.